05 Oct Watercress Soup
A nourishing soup that is packed with nutrients and goodness.
Our family dinners would never be complete without a soup on the side and when I don’t have much time for a broth that takes hours, I turn to this recipe.
Watercress Soup
Cuisine: ChineseDifficulty: EasyServings
3-4
servingsPrep time
5
minutesCooking time
30
minutesIngredients
1 bunch watercress (trim ends, rinse well)
30 g dried ikan bilis (anchovies), rinsed
6 cups water
4-5 unit dried red dates (jujube)
1 Tbsp goji berries
Salt (to taste)
Directions
- Make the broth: In a pot, combine water and ikan bilis. Bring to a boil, then simmer for 15–20 minutes to extract the flavor.
- Strain (optional): Remove the ikan bilis using a fine strainer or slotted spoon, leaving behind a clear anchovy broth.
- Add natural sweetness: Add the red dates and goji berries to the broth. Simmer for another 15 minutes until the dates soften and release their sweetness.
- Add watercress: Stir in the watercress and simmer gently for 3–5 minutes until just tender and bright green.
- Season & serve: Add salt to taste. Serve hot as a light, nourishing soup with rice or on its own.
Recipe Video
Notes
- I like to keep the anchovies in because I like that extra texture. But if you want a clear broth, you may remove it in step 2.
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